Harissa brinjal salad

Harissa brinjal salad

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  • 4
  • Easy
  • 15 minutes
  • 40 minutes–1 hour
  • Woolworths Terra Del Capo Sangiovese

This is one of Editor-in-chief, Kate Wilson's favourite recipes from the Jan/Feb 2022 issue.


  • For the dressing:
  • ¼  cup olive oil  
  • 2 T pomegranate molasses
  • 2 T balsamic vinegar
  • ¼  cup lemon juice  
  • For the salad:
  • 3 large brinjals (or 12 baby), halved lengthways and flesh scored
  • 1 T harissa
  • 2 cloves garlic, crushed
  • 2 T pomegranate molasses
  • 2 T freshly grated lemon zest
  • olive oil, for drizzling
  • 200 g green lentils
  • 2 cups water
  • 1 cup Italian parsley, roughly chopped
  • 1 cup coriander leaves, chopped
  • 1 cup mint leaves, chopped
  • sea salt and freshly ground black pepper, to taste
  • Greek yoghurt, for serving

Cooking Instructions

1. To make the dressing, place the ingredients in a jar, shake and set aside.

2. Preheat the oven to 170 C. Place the brinjals, cut side up, on baking paper on a baking tray. Mix the harissa, garlic, pomegranate molasses and lemon zest and spoon over the brinjals. Drizzle with olive oil and roast until tender – 1 hour for big ones and 35–40 minutes for baby brinjals.

3. Place the lentils in a saucepan, add the water and bring to a boil over a high heat. Reduce the heat and simmer for 15–20 minutes, until just tender. Drain and refresh under cold water.

4. Place the lentils, parsley, coriander and mint in a bowl. Season, top with the dressing and toss

5. Place the brinjals on a platter and spoon over the lentils. Top with the yoghurt.

Find more salad recipes here. 

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom 

Cathy Marriot Recipe by: Cathy Marriot
View all recipes

Cathy Marriot is the co-owner of Sondagskloof, a retreat with farmhouse living, eco-chic forest chalets and the organic vegetable garden. She creates dishes using ingredients from her garden.

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